southerncooker's Profile

From: Boomer, NC USA

Joined: January 3rd, 2010

About me: I collect cookbooks and love to cook and try new recipes. I tested recipes for Leite's Culinaria for almost eight years. I learned to cook from many good southern cooks including my Mom, Dad, several Aunts and my Grandmothers. My children and husband also like to cook and try new foods and recipes. My son still lives with us but our daughter is married. She often visits to cook with me. We are adventuresome eaters willing to try new things.

Bourbon Roasted Pork Loin from Everyday Dorie: The Way I Cook

This was delicious. I know she says in the book not to use the good bourbon but all I had was Woodford Reserve so that's what I used. I marinated for about 8 hours in fridge. Loved the apples and onions... read more >

recipe reviews (2277)
book reviews (117)
useful review votes (491)

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southerncooker's Reviews

20 recipe(s) reviewed. Showing 1 to 20Sort by: Title | Date | Rating

Deep Run Roots: Stories and Recipes from My Corner of the South

By Vivian Howard
Little, Brown and Company - 2016

While this was good neither hubby, daughter nor I though it was worth making again. One problem might have been that my avocado wasn't completely ripe.

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While this is probably considered and appetizer we ate it as part of our supper. Served with Ritz crackers, and a choice of Bread and Butter pickles or dill. Even son who doesn't normally enjoy pimento cheese enjoyed this one. Was surprised at the addition of a little crushed tomatoes but it worked in this.

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I wasn't sure about blueberry sauce on chicken but this was amazing. Daughter, son in law and I loved, son thought ok and hubby doesn't eat chicken. I'd definitely make this one again.

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While I did use strawberries instead of blueberries this was fantastic. Howard says she has used many different berries and fruits in making this. Daughter, son-in-law and I all loved. Son and hubby didn't try.

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This was amazing all together and I can see the hush-puppies and dressing being used for other purposes as well. Daughter and I loved this and we decided the dressing would be good on lots of other things including dipping hush-puppies in it. The club soda gives the HP's a nice light and airy feel as well as a nice crunch. I will be making them again as well as the whole salad.

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What an great idea to pickled the stems from the greens. Daughter and I loved this recipe. The pickled stems lend a nice flavor to the creamy greens. After starting this recipe I realized my heavy cream was spoiled so I used whole milk. They were still creamy and amazing.

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Wow I loved this. I did have to make a few subs for what I had on hand. Instead of leeks I used the white part of some green onions plus a little more sweeter onion, button mushrooms for the shiitakes since she said use whatever mushrooms you have, and leftover brown rice. Looking forward to trying again with some shiitakes and leeks. The red spot on the yolk in the picture is a wayward chili flake from the rice.

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While my family prefers the simple way my Mom and now our whole family makes deviled eggs -(mayo, salt, pepper and vinegar) we also enjoyed these. I'd never heard of adding softened butter to the filling but it was nice. The vinegar in this version was overwhelming at first but after resting for a bit it was better.

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These were sour but hubby enjoyed. I even added a bit more sugar than called for and still super sour.

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I didn't do the double boiler method but did follow the rest of the recipe. I'd heard of cooking grits in milk but have never tried that. It was delicious. Very creamy. I used stone ground grits from a local mill. I made this twice now to use in other recipes from the book.

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My family loves my version of hoecakes but these were just ok. The batter was to thin and there wasn't any fat of any kind in them. not a version I'd try again.

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While daughter and I loved this one, hubby didn't care much for it and son said he loved the grits and he loves collards which I used instead of turnip greens he didn't like them together. Next time he'd like me to make the grits and greens separate. First time making grits with milk I usually use either water or chicken broth. Delicious and very creamy with the milk.

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I substituted Smoked Gouda for the Fontina. I also omitted the caramelized onions since son doesn't like cooked onions. I try to try new tomato pies each summer and this one was fantastic but a bit more work than some others I've made. You have to roast half the tomatoes for about 30 minutes. The crust is blind baked before adding the mixture of tomatoes and herbs then topped with the cheese and tomato mixture.

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I accidentally bought a loin instead of a tenderloin. Guess the sale price drew me in. I butterflied the loin and continued with the recipe. Browned in cast iron then into oven to finish. Of course it took me a lot longer than the time for a tenderloin. Found out daughter, son and I love roasted rutabagas. We couldn't stop eating them from the baking sheet.

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Son and I loved this one. He didn't eat much of the cucumber relish though. I thought it went great with the steak. I used and English Cucumber. Instead of sherry vinegar, which I didn't have, I used rice wine vinegar. Another member of the cookbook club that we're cooking from this book this month said she used that and it was good.

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I made these so I could try the creamed collards with pickled stems from page 429. I used part of the recipe for daughter and I to try the creamed ones and hubby ate some of the stewed ones. I've made collards very similar to this many times.

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This is the least favorite recipe I've tried so far from Deep Run Roots. Having said that I still enjoyed this dish, but hubby and son didn't like it at all. They did eat the ham chips off the top and hubby ate about half his egg. I made grits to eat with and stirred mine into the tomato and egg and though that it was better that way.

Not sure I enjoy an egg cooked this way, but did enjoy the tomatoes and ham chips. I think I'd just do an over easy egg if I made this again and top the tomatoes with it and the ham chips. My ham was a bit thicker than called for so it took longer to cook and didn't get quick as crispy as it should have.

One problem I encountered was that it doesn't say at what temp to bake the eggs. It tells you 350 for the ham chips, but then doesn't tell you after that so I baked at 350. I made in individual ramekins, since hubby and son will only eat an egg if it's completely done, including the yolk and I like my yolk runny. I started theirs 10 minutes before putting in mine and theirs had barely started cooking. I cooked 10 min more and mine had hardly done anything, so I cooked all of them for 10 more minutes. Theirs was done at this point, but the white on mine was still a little under cooked but by the time I stirred in my grits it was OK.

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I could eat this by its self and I did eat a small bowl which still warm. I made this so I can make the Stewed Tomatoes with Shirred Eggs with Ham Chips for our Sunday breakfast. Interesting that the stewed tomatoes have a little brown sugar and red wine vinegar in them and they are thickened up a bit near the end of cooking with a little bread crumbs. They also have onions, basil and garlic in them.

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Daughter and I enjoyed this one. Son in law tasted but didn't like. Hubby and son didn't try. I made a half recipe an ended up with 3 mini 8 oz. cocottes and a 16 oz. ramikin.

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I usually just eat my watermelon unadorned but this was really good and refreshing.

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